Creamy Rotel Pasta with Ground Beef
A quick and delicious one-pan meal featuring creamy goodness, zesty Rotel tomatoes, and hearty ground beef, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 oz penne pasta
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 4 oz cream cheese, cubed
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (for that extra kick!)
Instructions
Cooking Process
- Heat a large skillet over medium heat and add olive oil.
- Add ground beef and cook until browned, breaking it up with a spoon for about 7-10 minutes.
- Season with salt and pepper, then transfer the beef to a bowl.
- In the same skillet, sauté the diced onion until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for an additional 30 seconds.
- Add the Rotel diced tomatoes and bring to a gentle simmer for 3 minutes.
- Reduce heat to low and stir in cream cheese until creamy.
- Fold in the browned ground beef and mix together.
- In a separate pot, boil salted water and cook penne pasta until al dente (8-10 minutes), reserving 1 cup of pasta water before draining.
- Add the drained pasta to the skillet, tossing to coat.
- Mix in shredded mozzarella and grated Parmesan, using reserved pasta water if sauce is too thick.
- Serve hot, garnished with chopped parsley and red pepper flakes.
Notes
Can be prepared ahead of time. Leftovers can be stored in an airtight container for 3-4 days. Add milk or cream cheese when reheating to keep it creamy.